What's for dinner? 2020

patricia19 · June 25, 2025, 04:15:22 PM

Graham Cracker Crust

Allrecipes;

This graham cracker crust is so easy to make at home with just 3 ingredients. Learn how to make a graham cracker crust for baked or no-bake pies like cheesecakes, apple pies, cream or custard pies, fruit tarts, and more with this easy recipe.

Submitted by Carol Updated on September 24, 2024

Prep Time: 5 mins Total Time: 5 mins Servings: 8 Yield: 1 (9-inch) crust

Graham Cracker Crust Ingredients

Though this irresistible graham cracker crust packs a flavorful crunch, it comes together quite quickly with just three ingredients. Here's what you'll need:

Graham cracker crumbs: You can buy graham cracker crumbs at the store or use a zip-top bag to crush whole graham crackers at home.
Sugar: You'll need ⅓ cup white sugar for this crumb crust recipe.
Butter: Melted butter adds richness and helps hold the crust together.
Cinnamon: A pinch of cinnamon is optional, but it adds pleasant flavor and warmth.

How to Make Graham Cracker Crust:

It truly couldn't be easier to make a graham cracker crust from scratch: Simply combine the ingredients, then press the mixture into the bottom and up the sides of a pie plate or springform pan.

How to Use Graham Cracker Crusts:

Here's how to use your homemade graham cracker crust:

For a baked crust: Bake in a 375 degree F oven for 7 minutes. Cool before filling.
For a no-bake crust: Chill in the refrigerator for 1 hour before filling.

Ingredients:

1 ½ cups finely ground graham cracker crumbs

⅓ cup white sugar

6 tablespoons unsalted butter, melted

½ teaspoon ground cinnamon (Optional)

Directions:

Step 1: Gather the ingredients.

Step 2: Combine graham cracker crumbs, sugar, melted butter, and cinnamon in a mixing bowl; mix until well blended.

Step 3: Press mixture into the bottom and up the sides of a 9-inch pie plate.

Step 4: Follow directions for a baked or no-bake crust.

Pies With Graham Cracker Crusts

Looking for some tasty inspiration for your next baking project? Put your homemade crust to good use with one of these pie recipes that start with graham cracker crusts:

Peanut Butter Pie
Key Lime Pie
Lemon Icebox Pie
Banana Cream Pie
Easy Cream Cheese Pie

patricia19 · June 28, 2025, 07:07:02 PM

Honey mustard sauce

Ingredients:

¼ cup or 60g mayonnaise
¼ cup or 60g yellow mustard
1 tbsp or 15g whole grain mustard
2 tbsp or 30g honey
2 tbsp or 30g Fire & Fruit BBQ sauce
½ tsp ground horseradish
¼ tsp herbs de Provence

Makes 1 cup or 250ml

Equipment Used:

Pyrex 6" Glass Bowl.
Mini Bowl 4 Inch Glass Bowl
Silicone Basting Brush
Whisk-Stainless Steel-10 inch
Measuring Spoon

Directions:

Add ingredients in order listed, whisking well after each addition.

patricia19 · June 28, 2025, 09:03:33 PM

Blueberry Dump Cake

Four ingredients are all you need for this blueberry dump cake.

By Kermilia White...Updated on November 19, 2024

Active Time: 10 mins Total Time: 45 mins Servings: 12

Blueberry dump cake is warm and delicious with a gooey filling and perfectly browned, crispy crust. Dump cakes are among the easiest desserts you can make, but there's one mistake you should avoid: Don't mix all the ingredients together. The essence of a dump cake is to "dump" ingredients in a pan and bake. When the top is golden brown and the filling is bubbling up on the sides, your cake is done.

Ingredients:

2 (21 oz.) cans blueberry pie filling

1/4 cup fresh lemon juice (from 2 medium lemons)

1 (15.25 oz.) box yellow cake mix

3/4 cup (1 1/2 sticks), plus 2 Tbsp. unsalted butter, cut into 1/8-in.-thick slices, plus extra to grease pan

1/4 tsp. ground cinnamon

Directions:

Step 1: Prepare oven and baking pan:

Preheat oven to 350°F. Grease a 13- x 9-inch baking pan with butter.

Step 2: Add pie filling:
Spread blueberry pie filling evenly in prepared pan. Drizzle evenly with lemon juice.

Step 3: Add cake mix:

Sprinkle cake mix evenly over pie filling.

Step 4: Add butter and cinnamon:

Place butter slices evenly over dry cake mix, making sure most of cake mix is covered.
Sprinkle with cinnamon.

Step 5: Bake cake:

Bake in preheated oven until golden brown and bubbly, about 35-40 minutes. Remove from oven and
let cool 10 minutes. Serve warm.

Blueberry Dump Cake Variations:

To add a unique twist to this dump cake recipe, consider these variations:

Pie filling: Swap the blueberry pie filling for other types as desired, or opt for fresh or frozen fruit tossed with sugar and cornstarch for a similar texture and flavor. You can also dot fresh blueberries over the dump cake before baking for pops of fresh fruit throughout.
Cake mix: Feel free to use any cake mix you prefer, whether white, spice, or other cake flavors as desired.
Spices: Swap the cinnamon or add to the spiced flavor with cardamom, nutmeg, pumpkin pie spice, or ground ginger.
Zest: Add lemon or orange zest for a citrusy touch.

Mix-ins: Sprinkle the cake mix with chopped nuts, coconut flakes, old-fashioned oats, or other mix-ins as desired before baking.

Extracts: Mix a splash of vanilla, maple, or almond extract, or bourbon or rum into the pie filling before using for a nuanced flavor.
Toppings: Serve with a unique flavor of ice cream or sorbet or homemade whipped cream for an elevated dessert, or drizzle with caramel sauce before serving for extra decadence.

Frequently Asked Questions:

What is the biggest mistake to avoid when making a dump cake?

When making a dump cake, the one thing you shouldn't do is stir! The ingredients are meant to be layered into the pan and baked as-is.
Is dump cake supposed to be gooey?

Dump cakes can often be slightly gooey in the center, but make sure the cake is golden brown and bubbly before removing from the oven.
Why is my dump cake still powdery?

If your dump cake is powdery in spots, it may be that the slices of butter weren't distributed evenly over the surface, leaving some areas uncovered.

Amy · July 13, 2025, 09:20:37 AM

Crockpot Chicken Breast Recipe

Learn how to use your crockpot to make chicken breasts for easy weeknight dinners. This Slow Cooker Chicken Breast Recipe is easy and perfect as a base for a meal or for meal prepping.
Prep Time
10minutes mins
Cook Time
6hours hrs
Total Time
6hours hrs 10minutes mins
Course: appetizer or main courseCuisine: American Servings: 4 people Author: Krista Teigen

Ingredients
½ cup low-sodium chicken broth
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon ground paprika
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
4 boneless, skinless chicken breasts
Instructions
Pour the chicken broth in the slow cooker.
½ cup low-sodium chicken broth

Combine the seasoning in a small dish.
1 teaspoon kosher salt,½ teaspoon onion powder,½ teaspoon dried thyme,½ teaspoon ground paprika,¼ teaspoon ground black pepper,¼ teaspoon garlic powder
Rub the olive oil and seasoning over the chicken breasts.
2 tablespoons olive oil,4 boneless, skinless chicken breasts
Place the chicken breasts in the slow cooker.
Cook on high for 3-4 hours or on low for 4-6 hours.
Notes
Change the herbs, spices, and seasonings as you please. Just rub them on and let the chicken cook!
You can also use boneless, skinless thighs using the same ingredients and instructions.
For bone-in or skin-on chicken, cooking times may vary. Always check the internal temperature reaches 165°F before eating.
Cooking time depends on the Crockpot setting. If cooking on low, it will take 4-6 hours.
If cooking on high, it will take 2-4 hours, ideal for a later start in the day.
Storage: Store leftover Crockpot chicken breasts in an airtight container, and keep in the refrigerator for 4-5 days. Freeze for 3 months, and defrost before reheating.
Nutrition
Calories: 324kcal | Carbohydrates: 1g | Protein: 48g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 952mg | Potassium: 873mg | Fiber: 1g | Sugar: 1g | Vitamin A: 197IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 1mg

Amy · July 13, 2025, 09:24:19 AM

Slow Cooker Chicken Breast
Course: Main CourseCuisine: American Prep Time: 5minutes minutesCook Time: 3hours hoursTotal Time: 3hours hours 5minutes minutes Servings: 4 servings Calories: 157cal Author: Ashley Fehr
This Slow Cooker Chicken Breast recipe comes out perfectly juicy and seasoned every time! Learn my tips for getting the best crockpot chicken breast, perfect for salads, sandwiches or an easy dinner.
Ingredients
1/2 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/8 teaspoon onion powder
1/8 teaspoon paprika
4 boneless skinless chicken breasts (roughly 200-225 grams each)
1/4 cup low sodium chicken broth
1 tablespoon butter
Instructions
In a small bowl, stir together the salt, parsley, garlic, pepper, onion powder and paprika. Season both sides of the chicken.
Pour the chicken broth into the slow cooker and add the chicken breasts.
Cut the butter into smaller pieces and place ontop.
Cover and cook on low for 3 hours or until an internal temperature of 165 degrees F is reached.
If you're hoping for clean slices, remove to a cutting board and cover to keep warm. Let sit for 10 minutes before slicing.

Nutrition
Calories: 157cal | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 79mg | Sodium: 451mg |

patricia19 · July 13, 2025, 06:33:23 PM

This is for Barb and Rick,

The 50 Easiest 3-Ingredient Recipes

https://www.youtube.com/watch?v=WcGYBX6Ucvg&ab_channel=JoshuaWeissman

Amy · July 15, 2025, 02:03:26 PM

Slow Cooker Ham & White Bean Soup
Tender, white beans, ham, and veggies, cooked in a rich broth with herbs make a soup that's hearty and satisfying. It's a great, no-stress meal on its own, especially when the slow cooker does all the work for you! This is how to stretch your food budget without sacrificing taste!
Prep Time
10minutes mins
Cook Time
6hours hrs
Course: SoupCuisine: American Servings: 8 Calories: 173kcal Author: Donya Mullins
Equipment
Slow Cooker
Ingredients

1 bag dried great Northern beans or white navy beans I use Goya brand
2 cups chopped ham (leftover or deli sliced)
4 cups chicken or vegetable stock
2 cups water
1 medium yellow onion - chopped
2 carrots - chopped
2 tablespoons olive oil
1 teaspoon dried thyme
2 teaspoons kosher salt
¼ teaspoon red pepper flakes
¼ teaspoon fresh cracked pepper
2 cloves garlic - grated I use a microplane
Instructions
Place beans, ham, stock and water in crockpot.
Heat olive oil in a small skillet. Add onions, carrots, garlic and cook until tender. Add salt, pepper and thyme. Stir and cook for 1 minute. Add all ingredients to crock pot. Place lid on and set to cook on LOW/7-8 HOURS, or on HIGH/6 HOURS.
When done, I like to serve with a dollop of sour cream and hot sauce.
Notes
Store leftover soup in an airtight container in the refrigerator for 3 to 4 days. Reheat the soup on the stovetop until it is warmed through.

This soup makes a terrific make-ahead freezer meal. Store the soup in freezer-safe containers for up to 3 months. Thaw in the fridge, reheat in the Crock Pot or on the stove top then serve.
You can thicken the soup by mashing some of the beans and carrots with a potato masher for a creamy texture. You can also remove about a cup of the ingredients, blend with an immersion blender, and then stir back into the soup to add thickness.
Nutritional values provided are an estimate and will vary depending on the brands used.
Nutrition
Serving: 1 | Calories: 173kcal | Carbohydrates: 7g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 25mg | Sodium: 1184mg | Potassium: 303mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2575IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg

patricia19 · July 24, 2025, 05:47:27 PM

Salsa Recipe:

Ingredients:

Ripe tomatoes
1 poblano pepper
1 jalapeño (adjust to taste)
2–3 garlic cloves
Handful of fresh cilantro
Salt & black pepper to taste
Sprinkle of chicken bouillon (about ¼ cube or to taste)

Instructions:

Preheat oven to 300°F.
Place tomatoes, poblano, jalapeño, and garlic on a baking sheet.
Roast for about 30 minutes, until soft and lightly charred.
Let cool slightly, then transfer to a blender.
Add cilantro, salt, pepper, and chicken bouillon.
Blend until smooth or your preferred texture.
Refrigerate for a few hours or overnight—even better the next day!

Amy · August 07, 2025, 02:05:58 PM

Stuffed Pepper Casserole
Stuffed Pepper Casserole is a one-pan meal that has all the delicious, savory flavors of stuffed peppers, without any of the fancy prep work.
Author Diana Servings 6 servings
Prep Time 10minutes minutesCook Time 40minutes minutesTotal Time 50minutes minutes
Equipment
3.5 quart Oven proof skillet/casserole pan
Ingredients
▢2 tablespoons olive oil
▢1 ½ pounds ground beef lean
▢1 yellow onion diced
▢1 medium red bell pepper diced
▢1 medium green bell pepper diced
▢3 small cloves garlic minced
▢1 teaspoon Italian seasoning or cajun seasoning
▢2 teaspoons Worcestershire sauce
▢½ teaspoon salt
▢¼ teaspoon ground black pepper
▢14 ounces canned diced tomatoes
▢1 cup long grain white rice
▢1 ½ cups beef broth
▢1 ½ cups shredded cheese cheddar, mozzarella, or both
▢parsley for garnish
Instructions
Preheat the oven to 350°F/180°C. In a pan, or in a heat resistant skillet over medium-high heat and heat olive oil, and add ground beef.
Saute while breaking it with a spatula until it's no longer pink. Drain the fat, then add the onion, and bell peppers. Cook for 2-3 minutes.
Add garlic, seasoning, worcestershire sauce, salt, and pepper. And cook for 30 seconds. Add diced tomatoes and stir it in.
Add rice, and beef broth. Stir and bring to a boil, then cover with a lid (or foil if using a casserole dish that doesn't have a lid).
Place in the oven for 20-25 minutes. It's ready to be removed when the rice is cooked through (I try the rice and see if it still has a crunch). If not, return to the oven and add a splash of water IF necessary.
Remove from the oven, and sprinkle with cheese.
Then return to the oven and place under the broiler for 3-5 minutes or until the cheese has melted and bubbly. Garnish with fresh parsley and serve.
Notes
If you choose an oven-proof skillet, you can make this entire meal in the same pan! Otherwise, transfer the mixture to a shallow 3.5-quart casserole dish (a 9x13-inch Pryex works well) before baking.
Add additional flavor by using fire-roasted diced tomatoes or Rotel in place of regular diced tomatoes.
Instead of ground beef, or in place of some of it, use ground turkey or ground Italian sausage.
The Rice May Need Extra Time, so be sure to test it at the end of the 20 minutes. If it's still a bit crunchy, you can add a splash of water or broth and put it back in the oven for 5 minutes until it's done.
To Store: Keep leftovers in an airtight container in the fridge. Stuffed pepper casserole will stay fresh for up to 4 days.
To Reheat: Use the microwave to reheat the casserole quickly, or add servings to a pot and heat over medium-low heat until warmed through.
To Freeze: This casserole can be frozen for up to 3 months. Either freeze the whole thing after baking or freeze individual servings in freezer containers. Let thaw overnight before reheating.
To Make Ahead: Cook the recipe through step 3. Allow the pepper, meat, and tomato mixture to cool, and store in the fridge for up to 2 days. When you're ready to make dinner, start from step 4.
Nutrition
Calories: 486kcal | Carbohydrates: 16g | Protein: 28g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 799mg | Potassium: 494mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1156IU | Vitamin C: 44mg | Calcium: 203mg | Iron: 3mg

Amy · August 30, 2025, 01:19:33 PM

Easy Sausage Breakfast Muffins
Cooktop Cove

Ingredients:
1 pound breakfast sausage
1 cup Bisquick baking mix
1 cup shredded sharp cheddar cheese
4 eggs
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a muffin tin (12 cups).
2. In a skillet, cook the breakfast sausage over medium heat until it's browned and crumbled. Drain any excess grease.
3. In a mixing bowl, whisk the eggs. Add the shredded cheese and Bisquick baking mix to the eggs. Mix until well combined. Stir in the cooked sausage into the egg mixture.
4. Pour the mixture evenly into the muffin cups, filling each about 2/3 full.
5. Bake in the preheated oven for about 20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool slightly before removing them from the muffin tin.
Serve and enjoy your Sausage Breakfast Muffins!

patricia19 · August 30, 2025, 02:12:54 PM

Amy, your stuffed peppers recipe reminds me of one of my bases, only I chopped the peppers and didn't use rice or cheese. I used to make stuffed peppers, but not for years.

I also used to make a variety of Bisquick meals back when I was working and cooking for three, and it was a craze. The one you posted sounds good.

Zucchini Bread

With a crackly top and cakey center, this zucchini bread is the best way to use up the prized summer vegetable.

By Ashley Christensen...Updated on July 15, 2025

Active Time: 20 mins Total Time: 3 hrs Servings: 8 to 10 Yield: 1 loaf

Ingredients:

Cooking spray, for greasing

2 zucchini, coarsely shredded (about 3 cups)

2 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon kosher salt

1/2 teaspoon baking soda

1/8 teaspoon baking powder

2 large eggs

1/2 cup canola oil

1 1/2 teaspoons vanilla extract

1 cup plus 1 tablespoon granulated sugar, divided

Directions:

1. Preheat oven to 375°F. Coat an 8 1/2- x 4 1/2-inch loaf pan with cooking spray.

2. Line a large rimmed baking sheet with a double layer of paper towels. Spread shredded zucchini into an even layer on the baking sheet. Cover with another layer of paper towels, and very gently press to remove excess liquid; set aside.

3. Whisk flour, cinnamon, salt, baking soda, and baking powder in a large bowl until evenly combined. Whisk together eggs, canola oil, vanilla, and 1 cup sugar in a separate large bowl until smooth; stir in shredded zucchini. Fold zucchini mixture into flour mixture until fully combined.

4. Pour batter into loaf pan, and sprinkle top evenly with remaining 1 tablespoon sugar.

5. Bake until golden brown and a wooden pick inserted into the center of the loaf comes out clean, about 1 hour and 5 minutes. Let cool in loaf pan for 5 minutes; turn out onto a wire rack and let cool completely, about 1 hour and 30 minutes, before serving.

Notes:

Zucchini has a thin skin and typically does not need to be peeled before shredding for zucchini bread.

Other warm baking spices like nutmeg, clove, and allspice complement zucchini's mild, delicate flavor without overpowering it.

Excess moisture can lead to soggy, dense cakes. Gently pressing the shredded zucchini with paper towels helps remove that moisture, resulting in a loaf that stays moist, light, and delightfully cakey.

Zucchini bread may be stored in an airtight container in the refrigerator for up to five days or frozen for up to two months.

Amy · August 30, 2025, 02:52:08 PM

Patricia, I gave away the last two zuchinnis and I pulled the plants!! We did have a great crop this year but one can do only so much. Friend gave us zuchinni bread and chocolate zuchinni cake to enjoy..we trade goodies she loves the butter tarts.

Amy · October 03, 2025, 07:02:35 AM

Easy Crock Pot Vegetable Beef Soup
5 from 2 reviews
Author: Donya Mullins Prep Time: 15minutes minsCook Time: 6hours hrsTotal Time: 6hours hrs 15minutes mins Servings: 12 servings Calories: 175kcal

Hearty Vegetable Beef Soup is the perfect fall and winter comfort food recipe! Made with perfectly seasoned beef and loaded with veggies, this soup will become a family favorite in no time.

Ingredients
1 ½ – 2 pounds ground chuck
1 tablespoon Southern Soul House Seasoning
1 medium chopped onion
2 medium peeled and diced potatoes
1 28 ounce can crushed tomatoes
1 10 can Rotel tomatoes with green chilies
2 10 ounce packages of frozen vegetables
1 32 ounce box of beef broth
1 cup water
1 teaspoon salt

Instructions

In a large cast-iron skillet, brown ground chuck. Add in Dan-O's Spicy Seasoning and stir. Add cooked meat to the slow cooker.

Add in crushed tomatoes, Rotel tomatoes and chilies, chopped onion and potatoes, frozen vegetables, house seasoning, beef stock, water, and salt. Stir.

Cook on low for 6-8 hours or on high for 5-6

When ready to serve, stir soup, taste and adjust seasoning. Ladle into bowls and top with fresh parsley if desired.

Notes
Cooking Methods:

Crock Pot:
Brown the ground beef, add spicy seasoning, then spoon it into a slow cooker.
Add in chopped onion, potatoes, frozen mixed vegetables, crushed tomatoes, tomatoes with chilies, seasoning, and beef broth.
Cook on low for 6-8 hours.
Stove Top:
Brown the ground beef with spicy seasoning in a Dutch oven.
Add in chopped onion, potatoes, frozen mixed vegetables, crushed tomatoes, tomatoes with chilies, seasoning, and beef broth.
Stir everything together, bring it up to a boil, then reduce to low. Simmer the soup for 30 minutes.
Instant Pot:

Set Instant Pot to sauté. Brown the ground beef with the spicy seasoning.
Add in chopped onion, potatoes, frozen mixed vegetables, crushed tomatoes, tomatoes with chilies, seasoning, and beef broth.
Place the lid on the Instant Pot and set to pressure-cook for 8 minutes.
Once the timer goes off, let the pressure release naturally, about 20 minutes.
Leftovers: Vegetable beef soup can be stored for 3-4 days in an airtight container in the refrigerator. To serve, heat in the microwave or on the stovetop on medium-high heat.
To Freeze: Slow Cooker Vegetable Beef Soup makes a great freezer meal. Place the soup in a freezer-safe container or zip-top bag and freeze for up to 3 months.
Nutrition values provided are an estimate and will vary depending on the brands used.
Nutrition

Serving: 1 · Calories: 175kcal · Carbohydrates: 7g · Protein: 11g · Fat: 11g · Saturated Fat: 4g · Polyunsaturated Fat: 0.3g · Monounsaturated Fat: 5g · Trans Fat: 1g · Cholesterol: 40mg · Sodium: 236mg · Potassium: 317mg · Fiber: 1g · Sugar: 1g · Vitamin A: 10IU · Vitamin C: 8mg · Calcium: 17mg · Iron: 1mg

patricia19 · October 12, 2025, 10:28:30 PM

How to Make the Best Homemade Mayonnaise

If you are a mayonnaise connoisseur, you'll want to start making your own with this easy recipe. Make plenty, because this mayo can be used as a base for many flavors—hot sauce, fresh herbs, or roasted garlic.

By Melissa Clark
Updated on August 28, 2022

Hands On Time: 5 mins Total Time: 5 mins Servings: 1 cup

Ingredients:

1 large egg yolk, room temperature

⅛ teaspoon salt, plus more to taste

1 tablespoon lemon juice, plus more to taste

½ teaspoon Dijon mustard

¾ cup vegetable oil

Directions:

Place the egg yolk and salt in a food processor. Pulse to combine. Add the lemon juice and mustard; blend well. With the motor running, add the oil, drop by drop. This will take a few minutes. Don't rush it or the mayonnaise may "break," meaning the oil will separate from the egg. (Note: If your food processor has a small hole in the feed-tube pusher, pour the oil in there and let it drip through.)

Once you've added the oil, sample the mayo and add more salt or lemon juice to taste. Cover tightly and refrigerate for up to 5 days. Stir before spreading.

patricia19 · October 12, 2025, 10:37:50 PM

3-Layer Magic Cake Is Surprisingly Simple to Make

You likely have all the ingredients on hand.

By Betty Gold and Samantha Leffler Updated on August 17, 2023

As part of an ongoing mission to determine whether viral Internet food trends actually deliver on their promises, we've taken to testing a variety of strange creations (here's looking at you, two-ingredient Nutella brownies). So we were pleasantly surprised when the 3-layer "magic" cake turned out to be incredibly easy—just seven ingredients!—and downright delicious.

Magic Cake Recipe:

4 eggs (yolks and whites separated)
3/4 cup sugar
1 tsp. vanilla extract
1 stick unsalted butter, melted
3/4 cup all-purpose flour
2 cups milk
Powdered sugar, for dusting

Instructions:

Preheat oven to 325 F and line an 8" x 8" cake pan with parchment paper.

Crack the eggs into a bowl, carefully separating the yolks and whites. Set the bowl with the egg whites aside.

To the bowl of egg yolks, add the sugar and beat until the mixture turns pale yellow, about one minute.

Add the vanilla extract and melted butter and beat until the ingredients are well incorporated, about 30 seconds to 1 minute.

Add flour and beat mixture until just combined.

Pour milk in ¼ cup at a time, beating the mixture each time after more milk is added. Set aside.

Take the egg whites and beat them with a mixer until stiff peaks form.

Gently fold the egg whites into the batter, one-third at a time, until just incorporated.

Be careful not to knock the air out of the egg whites. The batter should be thin but lumpy.

Pour the batter into the prepared cake pan.

Bake until the top is golden brown and the cake does not jiggle when you gently shake the tin, around 40 to 50 minutes.

Once the cake cools, remove it from the pan and dust the top with powdered sugar.

Cut into slices and serve with whipped cream and fresh fruit, if desired.

Ways to Upgrade Magic Cake:

Once you've mastered this basic Magic Cake recipe, feel free to experiment with a bevy of different flavors.

Adding cinnamon, nutmeg, and pumpkin purée to the batter will yield a delicious fall-inspired treat, while tossing in some unsweetened cocoa powder and a dash of espresso powder creates a rich, chocolatey dessert that's perfect for any time of year.

patricia19 · October 12, 2025, 10:44:02 PM

Slow-Cooker Chocolate Pudding Cake

Allow us to introduce you to the gooiest, fudgiest, easiest chocolate cake on the planet.

This recipe was developed by Emily Nabors Hall. Tested By Ananda Eidelstein Updated on March 02, 2023

Prep Time: 10 mins Cook Time: 3 hrs Total Time: 3 hrs 40 mins Servings: 8 servings

Ingredients:

1 1/2 cups sugar

1 cup all-purpose flour

3/4 cup unsalted butter

4 large eggs

1/2 cup unsweetened cocoa powder

1/2 tsp instant coffee

1/2 tsp kosher salt

1 tbsp vanilla extract

1/4 cup powdered sugar

Vanilla ice cream (optional)

Directions:

1. Whisk together sugar, flour, softened butter, eggs, cocoa, instant coffee, salt, and vanilla in a large bowl until smooth.

2. Generously coat a 3-quart round or oval slow cooker with cooking spray. Pour batter into slow cooker.

3. Drape a clean kitchen towel over slow cooker, and place the lid over the towel. Pull towel taut under lid. Cook on LOW until edges are set, about 3 hours.

4. Remove insert from slow cooker to a wire rack, keeping towel and lid in place. Let stand until center is mostly set, about 30 minutes.

5. Scoop warm pudding cake onto individual plates, and dust evenly with powdered sugar. Serve immediately with ice cream if desired.

Amy · October 17, 2025, 10:30:17 AM

The Best Creamy Corn Soup
Creamy and loaded with flavor, this corn soup is packed with vegetables and cooks up fast and easy for a delicious meal any day of the week.
Prep Time
10minutes mins
Cook Time
30minutes mins
Course: SoupCuisine: American
Servings: 8
Calories: 185kcal
Author: Karlynn Johnston
Ingredients
1 medium white onion chopped
1 cup diced celery
1 cup diced carrots
3 tablespoons butter
1 tablespoon minced garlic minced
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
3 tablespoons all-purpose flour
4 cups chicken broth
2 cups whole kernel corn fresh or frozen
one 398 ml can cream style corn

1 large Russet potato cubed in small pieces
1/2 cup heavy cream
salt and pepper to taste
minced green onions for topping
Instructions
In a large stockpot over medium heat, combine the onions, celery, carrots, and butter. Sauté until the vegetables are softened. Add in the garlic and parsley, sauté until fragrant, around 2 minutes. Sprinkle the parsley and thyme over the vegetables and mix in.
Sprinkle the flour over the vegetables, stirring into the butter. Cook for 2 minutes until the flour smells nutty and is slightly browned.
Slowly whisk in the chicken broth, making sure there are no lumps. Add in the corn, creamed corn, potatoes, and then salt and pepper to taste.
Bring to a low simmer and cook until the potatoes are tender and falling apart. Stir in the cream, whisking to ensure there are no lumps. Cook for another 2-3 minutes.
Remove from the stove and ladle into bowls to serve. Top with minced green onions if desired.
Notes
To make this dairy-free, saute the vegetables in olive oil and skip the cream at the end. Thanks to the creamed corn this soup is rich and thick on it's own.
Make it vegetarian by using vegetable broth instead of chicken
Nutrition
Calories: 185kcal | Carbohydrates: 20g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 559mg | Potassium: 384mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3085IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 1mg

Amy · October 17, 2025, 10:34:19 AM

Slow Cooker Beef & Sweet Potato Stew
This Slow Cooker Beef & Sweet Potato Stew proves that you don't need normal potatoes to make one amazing stew!
Prep Time
20minutes mins
Cook Time
8hours hrs
Total Time
8hours hrs 20minutes mins
Course: Main CourseCuisine: American
Servings: 8
Calories: 304kcal
Author: Karlynn Johnston
Equipment
Slow Cooker / Crockpot
Ingredients
1 1/2 pounds of stewing beef
2 tablespoons vegetable oil
1 large white onion diced
2 garlic cloves minced
3 cups of diced sweet potatoes
2 cups of diagonally diced carrots
2 cups of celery diagonally chopped
2 bay leaves
4 cups beef broth
3 tablespoons tomato paste
1/2 tablespoon Worcestershire Sauce
1/2 teaspoon thyme
Instructions
In a large skillet over medium-high heat on the stove, add in the oil and heat. Add in the beef and fry until browned on all sides. Place in the bottom of your slow cooker.
Add in the onion, garlic, carrots, sweet potatoes, celery and bay leaves.
In a large bowl or 8 cup capacity measuring glass, whisk together the remaining ingredients until combined. Pour over the vegetables and beef, then stir to combine.
Cook on low heat for 8-9 hours, or on high for 5-6. If desired, 30 minutes before serving prepare the Crockpot Dumplings according to recipe instructions.
Nutrition
Calories: 304kcal | Carbohydrates: 20g | Protein: 20g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 65mg | Sodium: 948mg | Potassium: 768mg | Fiber: 3g | Sugar: 5g | Vitamin A: 12700IU | Vitamin C: 5.9mg | Calcium: 74mg | Iron: 3mg

Amy · October 17, 2025, 10:37:04 AM

To go along with your beef stew!

How to Make Slowcooker or Crockpot Dumplings

How to make Slow Cooker or Crock Pot Dumplings right in the slow cooker!
Prep Time
5minutes mins
Cook Time
30minutes mins
Course: DessertCuisine: American
Servings: 8
Calories: 79kcal
Author: Karlynn Johnston
Equipment
Slow Cooker / Crockpot
Ingredients
1 cup of flour
2 teaspoons of baking powder
1 teaspoon of sugar
1/2 teaspoon salt
1 tablespoon butter/margarine
1/2 cup of milk
Instructions
Whisk all of your dry ingredients together.
Cut in the butter until it's small pea sized bits in the dry mixture.
Add your milk and mix well.
Drop by large, golf ball sized tablespoonful onto the top of your stew/soup concoction in the crockpot.
Seal the crockpot with tinfoil and the lid. Steam them for about 30 minutes.
Nutrition
Calories: 79kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 165mg | Potassium: 165mg | Sugar: 1g | Vitamin A: 75IU | Calcium: 75mg | Iron: 0.8mg
All calories and info are based on a third party calculator and are an estimate. Actual nutritional info will vary with brands used, your mea

Amy · October 17, 2025, 11:05:17 AM

How to Make Instant Pot Spaghetti
This Instant Pot Spaghetti recipe is literally the best one out there and it's thanks to one ( or two!) secret ingredients!
Prep Time
15minutes mins
Cook Time
7minutes mins
Total Time
22minutes mins
Course: supperCuisine: American
Servings: 4
Calories: 222kcal
Author: Karlynn Johnston
Equipment
Instant Pot
Ingredients
1 tablespoon olive oil
1 cup white onion diced
1 tablespoon fresh minced garlic
1 pound lean ground beef
2 teaspoons Italian seasoning mix
one 16 ounce package uncooked white flour spaghetti noodles cooking time for al dente needs to be 9-10 minutes!
one 750 millilitre jar of 4 cheese spaghetti sauce
one 15 ounce can diced tomatoes
3 cups weak beef broth divided
1/2 teaspoon salt ( to taste)
1/2 teaspoon black pepper
1/2 teaspoon white sugar to cut the acidity of the tomatoes
Instructions
Press the "saute" button on your Instant Pot. Add in the olive oil and heat. Once it's heated, add in the white onion. Saute until the onion is soft and translucent. Add in the garlic and fry for 2-3 minutes.
Add in the ground beef and fry , stirring constantly, until it's no longer pink. Press the Cancel button to turn off the Instant Pot heating element. Drain the fat (keeping some for flavour if wanted).
Add in 1 cup of the beef broth, mixing it in with the ground beef on the bottom.
Break the spaghetti noodles in half. Place in random, different criss-cross patterns on top of the beef/ beef broth mixture. You are trying to created space between the noodles to try and prevent sticking.
In a large bowl or large glass spouted measuring glass, combine the remaining beef broth, tomatoes, 4 cheese sauce, Italian seasoning, salt, pepper and dash of white sugar.
Pout the liquid mixture on top of the pasta, around the sides, making sure you coat everything. Take a wooden spoon and gently push down on the spaghetti noodles, making sure that they are all underneath the liquid.
Press the Manual Button ( you are going to use high pressure) and set for 7 minutes. Listen to make sure that it seals.
When it's done, release the valve manually ( see the link in my suggestions in the post above). Stir the spaghetti, breaking up any noodles that stuck together. Let it sit for a few minutes, soaking up the extra liquid.
Notes

All calories and info are based on a third party calculator and are an estimate. Actual nutritional info will vary with brands used, your measuring methods etc.
Nutrition
Calories: 222kcal | Carbohydrates: 5g | Protein: 27g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 699mg | Potassium: 822mg | Fiber: 1g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 3.5mg | Calcium: 37mg | Iron: 3.1mg

Amy · October 31, 2025, 07:05:29 AM

Country Farm Chicken Casserole

Prep Time: 20 minutes Cook Time: 4 minutes (plus 5-10 minute NPR) Yield: 4 servings 1x
An Instant Pot or slow cooker dinner with tender bites of chicken, mushrooms, and perfectly seasoned potatoes in a creamy bacon-flavored sauce.

Ingredients

4 slices thick cut bacon, chopped
1 cup chopped onion
4 oz sliced mushrooms
1/2 cups chicken broth
16 oz boneless skinless chicken thighs, cut into bite size pieces
16 oz russet potatoes, peeled and cut into 1/2 inch cubes
1 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1/2 tsp poultry seasoning
Dash of smoked paprika
1/4 cups heavy cream
1 tbsp cornstarch
Instructions
Instant Pot Instructions:

Turn Instant Pot to sauté setting. When display says HOT add in the bacon and cook until crispy. Use a slotted spoon to move bacon to a paper towel lined plate. Set aside.
Add the onions and mushrooms into the Instant Pot with the bacon grease. Sauté for 5 minutes.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add chicken into Instant Pot. Lay the potatoes evenly over the top of the chicken. Sprinkle the potatoes with the salt, pepper, garlic powder, poultry seasoning and smoked paprika.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
Stir cornstarch together with 1 Tbsp cold water. Stir until smooth. Turn Instant Pot to sauté setting. Stir the slurry into the pot to thicken the sauce. Turn off Instant Pot.
Stir some of the sauce into the cream to temper it. Stir the cream mixture into the pot.
Sprinkle the bacon on top and serve.
Slow Cooker Instructions:

Cook bacon until crispy (on the stove top or in an air fryer).
Sauté the onions and mushrooms in 2 Tbsp of bacon grease. Transfer the slow cooker.
Pour in the broth, chicken and potatoes. Sprinkle the potatoes with the salt, pepper, garlic powder, poultry seasoning and smoked paprika.
Cover and cook on low for 2-3 hours, or until potatoes are tender.
Stir cornstarch together with 1 Tbsp cold water. Stir until smooth. Stir the slurry into the slow cooker to thicken the sauce. Turn slow cooker to high and cook without the lid for 10 minutes.
Stir some of the sauce into the cream to temper it. Stir the cream mixture into the slow cooker.
Sprinkle the bacon on top and serve.

Amy · October 31, 2025, 07:13:30 AM

Creamy Chicken Cordon Blue Casserole
This casserole recipe takes all of the flavors of a great chicken cordon bleu and makes them into a crunchy, tender, and cheesy casserole for the whole family to enjoy!
Prep Time
20minutes mins
Cook Time
25minutes mins
Course: Main CourseCuisine: American
Servings: 6
Author: Karlynn Johnston
Ingredients
one 8 ounce package wide egg noodles (cooked to al dente)
2 cups cooked chopped chicken
1 cup diced ham
2 cups grated swiss cheese
1 10.5-oz can cream of chicken soup
1 cup sour cream
1/2 cup heavy cream
2 tsp dijon mustard
½ tsp onion powder
1/2 tsp garlic powder
Cracker Topping
¼ cup butter (melted)
1 sleeve Ritz crackers
¼ cup grated Parmesan cheese
Instructions
Preheat the oven to 350ºF. Lightly spray a 9x13-inch baking dish with cooking spray.
In a large bowl, combine the soup, sour cream, heavy cream, dijon mustard, onion powder, garlic powder and mix until combined completely. Stir in the cooked noodles, ham, chicken and shredded cheese.
Turn out into the prepared pan, smoothing out into an even layer,
Combine the crushed crackers and melted butter. Stir in the Parmesan cheese then sprinkle over the top of the casserole.
Bake covered for 25 minutes, then uncover and bake until the top is browned and the casserole is bubbling, another 15-20 minutes.
Remove and cool for 10 minutes, then serve hot. Garnish with fresh parsley.

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